Method

First of all break the chocolate into squares and place it in the bowl of a food processor. Switch on and grind the chocolate until it looks granular, like sugar. Now place the cream, butter and Irish whiskey in a small saucepan and bring these to simmering point.

Then, with the motor switched on, pour the mixture through the feeder tube of the processor and continue to blend until you have a smooth blended mixture. Now add the yoghurt and blend again for a few seconds.

Next, transfer the mixture, which will be very liquid at this stage, into a bowl, allow it to get quite cold, then cover it with cling film and refrigerate overnight. Don't worry, it will thicken up after several hours.

The next day, simply sift the cocoa powder on to a flat plate, and have the paper cases arranged and ready, then take a heaped half teaspoon of the truffle mixture and either dust each one straightaway all over, which gives the truffle a rough rock-like appearance, or dust your hands in cocoa and roll each piece into a ball and then roll it into the cocoa powder if you like a smoother look. Place it immediately into a paper case.

Obviously, the less handling the better, as the warmth of your hands melts the chocolate.

Now arrange the truffles in a box or boxes and cover. Keep them refrigerated and eat within three days.